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A skier’s Lunch!

A skier’s lunch!

Believe it or not!!

A lot of times
down in the South, we decide to head somewheres else. Don’t ask why, but
maybe it be because we like to ski, and I mean in the snow. We don’t get
much snow around here, only ice which makes for poor skiing. So take this
menu wherever you go if it’s cold because it’ll warm your body parts.

Please
note: Feel free to add or subtract vegetables according to your preference.

Bring
water to a boil and add the bouillon to dissolve. Then add the beef and
let simmer. Scrape all the gray foam off with a spoon, then add the onions
and let cook for about 10 minutes. Add the carrots and celery, let cook
for 10 minutes. Then add the rest of the ingredients and let simmer for
an hour. Make sure the potatoes don’t get too mushy. You may need to add
more water. The key ingredients in this soup are salt and pepper. When done

please
use a lot of these, Tabasco doesn’t hurt either.

If
you freeze leftovers, make sure you boil the soup when reheating as the
tomatoes have a tendency to separate, this will bring them back together.

Grilled
Ham and Brie Sandwiches:

12
slices pumpernickel bread

Creole
mustard

1
lb. thinly sliced smoked ham (Virginia ham from the deli is good)

1
lb. Thinly sliced Brie cheese

½
cup butter, room temperature (or use the stuff in the plastic tub)

Butter
one side of each slice of bread. Turn six of them butter down side on the
counter. Spread with mustard then layer with ham and Brie. Spread other
six slices with mustard, on unbuttered side ya know. Put mustard side down
on other stuff. Heat pan or griddle to medium heat and grill sandwiches.
When brown to your likin turn them over and grill again. Eat.